This is a hearty cold weather soup and with a salad makes a complete meal. It freezes well and I keep some in my freezer for quick meals.
¾-1 Onion chopped
1 tbs Olive Oil
½ teaspoon ground Cumin
1 teaspoon. Penzys Turkish seasoning mix
1 cup red lentils, picked and cleaned
2 cans chicken broth + 1 can water
1 tbs chicken Bouillon
1 tbs parsley
2 chicken breast halves skinless, boneless ,cut into 1 inch pieces
1 can chickpeas
about 275 cal per cup
Saute onion in olive oil until transparent add cumin and turkish seasoning mix, cook 1-2 minutes
add chicken bouillon, stir well, add red lentils and saute 1-2 minutes.
Add chicken broth and water, cook until lentils are done.
Process with stick blender or in blender or food processor until pureed.
Add chicken pieces and parsley and cook 10-15 minutes until chicken is cooked.
Add can of chickpeas juice and all, cook for 5 more minutes, add salt and pepper to taste.